University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 50 1 2019 03 21 Effect of Ultrasound and Low Caloric Osmotic Solution Pretreatment on the Quality of Dried Banana Slices Effect of Ultrasound and Low Caloric Osmotic Solution Pretreatment on the Quality of Dried Banana Slices 91 100 71485 10.22059/ijbse.2018.260838.665071 FA GHANIEH ROUEITA M.Sc. Student, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran MOHAMMAD HOJJATI Associate Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran 0000-0001-9873-0914 MOHAMMAD NOSHAD Assistant Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran 0000-0002-4060-9254 Journal Article 2018 06 26 The aim of this study was to investigate the effect of osmotic solutions of high fructose corn syrup and sugar in concentrations of 40 and 60%, compared to distilled water for 20 and 30 minutes assisted ultrasound on water loss, solid gain, weight loss, shrinkage, texture firmness, moisture, color indices and sensory properties of dried banana slices. The results showed that with increasing ultrasound time and concentration of osmotic solutions, especially high fructose corn syrup with 60% concentration, the amount of water loss, solid gain, weight loss, firmness and brightness increased while the amount of shrinkage and moisture content of the samples decreased. The sensory characteristics of dried bananas with osmotic solutions also had the better appearance, color, firmness and overall acceptance. Use of ultrasound pretreatment with high fructose corn syrup as a low-caloric and dietary solution is recommended for banana drying. The aim of this study was to investigate the effect of osmotic solutions of high fructose corn syrup and sugar in concentrations of 40 and 60%, compared to distilled water for 20 and 30 minutes assisted ultrasound on water loss, solid gain, weight loss, shrinkage, texture firmness, moisture, color indices and sensory properties of dried banana slices. The results showed that with increasing ultrasound time and concentration of osmotic solutions, especially high fructose corn syrup with 60% concentration, the amount of water loss, solid gain, weight loss, firmness and brightness increased while the amount of shrinkage and moisture content of the samples decreased. The sensory characteristics of dried bananas with osmotic solutions also had the better appearance, color, firmness and overall acceptance. Use of ultrasound pretreatment with high fructose corn syrup as a low-caloric and dietary solution is recommended for banana drying. https://ijbse.ut.ac.ir/article_71485_434529ee3a4ce2b39f5bce0502c444c3.pdf